Bluefish- Grilled & Saute
This month's feature is the "Bluefish." Yes the bluefish! This poor fish has had a bad rap for years. It's a shame because Chef Ostergren of "Off the Hook" Seafood Take-out of Barnegat Light, NJ, broiled it, sauteed it and served it to the awe of the tasters. Wow what a lovely tasting fish as the Brits would have exclaimed. The poor image of this oily fish is due to the mismanagement of handling the fish after capture. Immediately immerse it in an ice brine and take care of it until the frying pan or broiler.
Chef Chuck performs a simple little recipe and hits a grand slam with capturing the taste. You'll have a great more respect after you follow Chuck's suggestions.